Navettes

[opas]

I bought a tray of navettes at an arab grocers for a very good price.........but more than we can eat before they go off. I have tried doing a search for freezning them. Do I treat them just as I would a parsnip or sweed?

[Beryl]

I don't find them very tasty on their own.

I add them in small cubes to stews and things or I slice them and add creme and cheese aand either rosemary or bits of cooked bacon and cook in the oven.

[JayJay]

It's normal to blanch them for a couple of minutes first, but I must admit I don't bother doing that with swede, parsnip or turnips. I just cut them to the size I want & freeze them & they've always come out fine.

[opas]

Cheers JayJay, I thought I could get away with doing that. As another poster said , they don't have a great deal of taste but add a different flavour to a casserole/

Tonight I am going to roast a couple along with the spuds.........hope they turnout as good as parsnips!

[JayJay]

I tend to only use them in soups & stews too. I love them raw though, that nice peppery taste.

Good luck with roasting them, will be interesting to hear how they come out, as they have a little more water in than parsnips & the like.

[5-element]

Excuse me.... but.... turnips are NAVETS (masc.) , not navettes.Une navette is the coach run from the station to the airport[:D] which is why I looked at the thread, wondering....thank you for providing me with a good laugh though.

PS - I too use  navets in  soup, or couscous. Or I mix them with carrots when I make ginger carrots. Cooked long and slow with slivers of ginger, barely covered with soya sauce, water, and sesame oil, then sprinkled with roasted sesame seeds.

[opas]

Thats why my search for frozen busses drew a blank[;-)]

But you see, my navetes are long like parsnips, turnips to me are small and round........these are obviously a differen variety.

PS not good roasted......very bitter.

[5-element]

So it sounds like a variety of radish, similar to the long black Spanish radish, but not tasting quite so peppery?  - known as mooli in Asian shops, or daikon in Japanese[6]? Here they still call them navets.

In that case, you're right, not nice roasted. Use as radish - there is a lovely way to prepare them which involves grating them, adding salt, letting the salt draw the moisture and then throw out the juice (or drink as it is excellent for liver cleansing!), then add a mix of rice vinegar and sugar. If I remember right.

[Teamedup]

I buy the veg and not the buses all the time. They always go into my mixed veg soups and carrot soup. I just peel and chop and use as any other root veg.

[Dick Smith]

Also pleasant in roasted vegetables. Not the buses.